Red-Cooked Margarita Pork

• 1 lb. pork sirloin, cubed
• 2 T. olive oil
• 5 dried chipotle chilies, seeded
• 2 Ancho chilies, seeded
• 1 Pasilla chili, seeded
• 2 cloves garlic
• 2 large sprigs fresh oregano
• 3 green onions, sliced
• 1 tomato, diced
• 1 minced Habanero (optional)
• 3 Tablespoons tequila
• juice of 1 lime

1. In a bowl, place all dried chilies. Cover with boiling water and soak for about 10 minutes, until softened. Meanwhile, brown pork cubes in oil. When pork is brown, deglaze the pan with Tequila. Add tomato and green onions and bring to a simmer.
2. Put chilies and water, garlic, and oregano in blender container. Puree, adding hot water to make a very thick sauce. Add to skillet with pork, cover, and simmer until pork is done, about 40 minutes. Add lime juice and salt to taste. Serve with rice or tortillas.

pork sirloin, olive oil, chilies, chilies, chili, garlic, oregano, green onions, tomato, tequila, lime

Taken from www.epicurious.com/recipes/member/views/red-cooked-margarita-pork-1204025 (may not work)